Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Azevedo, J (Author) Other; Brandao, E (Author) Other; Susana Soares (Author) FCUP; Joana Oliveira (Author) FCUP; Lopes, P (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Foods

Vol. 209

Final page: 1867

Publisher: MDPI

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 7 Citations

Other information

Authenticus ID: P-00T-9XY

DOI: 10.3390/foods9121867

Abstract (EN): The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins' precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11